rabbit in sour cream

Meat 0 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
rabbit in sour cream
  • Serves: 5 People
  • Prepare Time: 30 min
  • Cooking Time: 2,5 hours
  • Calories: -
  • Difficulty: Medium
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Today we will make a childish rabbit in a non-childish sauce

Ingredients

Directions

  1. Remove the giblet from the rabbit's abdomen and use for other dishes.
  2. Wash the rabbit, dry and cut into portions.
  3. Peel the onion and cut into quarters.
  4. Peel the garlic and chop finely.
  5. In a saucepan or thick-walled saucepan, heat the butter with the vegetable oil.
  6. Arrange the pieces of rabbit and fry on both sides until golden brown.
  7. In order for the rabbit meat to acquire a golden brown crust during frying, it must be fried in portions.
  8. Transfer the fried meat to a clean bowl or saucepan and keep warm.
  9. Put the onion in the saucepan where the rabbit was fried, add a little salt and fry for 1-2 minutes.
  10. Pour in the wine and boil it down for about 7-10 minutes.
  11. Add chopped garlic, thyme and pink pepper (or freshly ground pepper mixture).
  12. Add sour cream and stir.
  13. Pour in 200-300 ml of broth or water, salt and stir.
  14. Lay out the pieces of rabbit (it is desirable that the liquid practically covers the meat).
  15. Bring to a boil, cover the saucepan with a lid or foil.
  16. Put the stewpan with the rabbit in an oven preheated to 180 ° C for 1.5-2 hours (or simmer on a low heat on the stove).
  17. Let the finished dish brew for about 20 minutes and serve with mashed potatoes, rice or other side dish.
  18. Sprinkle with fresh herbs when serving.

rabbit in sour cream



  • Serves: 5 People
  • Prepare Time: 30 min
  • Cooking Time: 2,5 hours
  • Calories: -
  • Difficulty: Medium

Today we will make a childish rabbit in a non-childish sauce

Ingredients

Directions

  1. Remove the giblet from the rabbit's abdomen and use for other dishes.
  2. Wash the rabbit, dry and cut into portions.
  3. Peel the onion and cut into quarters.
  4. Peel the garlic and chop finely.
  5. In a saucepan or thick-walled saucepan, heat the butter with the vegetable oil.
  6. Arrange the pieces of rabbit and fry on both sides until golden brown.
  7. In order for the rabbit meat to acquire a golden brown crust during frying, it must be fried in portions.
  8. Transfer the fried meat to a clean bowl or saucepan and keep warm.
  9. Put the onion in the saucepan where the rabbit was fried, add a little salt and fry for 1-2 minutes.
  10. Pour in the wine and boil it down for about 7-10 minutes.
  11. Add chopped garlic, thyme and pink pepper (or freshly ground pepper mixture).
  12. Add sour cream and stir.
  13. Pour in 200-300 ml of broth or water, salt and stir.
  14. Lay out the pieces of rabbit (it is desirable that the liquid practically covers the meat).
  15. Bring to a boil, cover the saucepan with a lid or foil.
  16. Put the stewpan with the rabbit in an oven preheated to 180 ° C for 1.5-2 hours (or simmer on a low heat on the stove).
  17. Let the finished dish brew for about 20 minutes and serve with mashed potatoes, rice or other side dish.
  18. Sprinkle with fresh herbs when serving.

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